Traeger Tri Tip : Reverse Sear Style

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This Traeger smoked trip leaves you with juicy and tender steak bursting with flavor. We cook it low and low on the smoker, then finish it in the pan with butter and garlic for a hot sear. That gives it a smoky flavor with a declious crust.

It is also seasoned to perfection with a homemade rub, which I have provided in the instructions below, but you can certainly use a pre-made rub for just as good results.

All you need to do is season, smoke for 2-3 hours, and then sear. Just remember to look at my section for sides below. I show you some of my favorite sides for tri-tip! 

Reverse Sear Tri Tip

One of the main reasons this tri-tip recipe is one of my favorites is that it’s quick but flavorful.

You don’t have to wake up at 6 am to get the smoke rolling and spritz the meat all day, and it doesn’t take 12 hours like my Trager brisket, which is worth it, but I don’t always have time for that. 

One of the best parts of this recipe is the leftovers. I even have a whole section below dedicated to what you can do with the leftovers (spoiler: mine is the tri-tip sandwich). It’s a weekday hit for our family. 

What You’ll Need for This Recipe

• Beef Tri-Tip 
• Oil
• Rub (or if you prefer to make your rub use the ingredients below)
• Black Pepper 
• Onion Powder 
• Garlic Powder
• Dried Rosemary
• Dried Oregano
• Kosher Salt

How to Reverse Sear Tri Tip

Step 1: Season the Tri-Tip 

Preheat your smoker to 225°F and pick your wood flavor. I recommend using mesquite or hickory for this cut, as they have a bold flavor that can stand up to the beef’s. 

If you’re making your own rub, combine the ingredients below in a bowl. Coat the meat with a binder like olive oil and season your tri-tip generously with the mix. 

Place the roast in a ziplock bag and refrigerate it overnight or at least for a few hours before cooking. 

My Tri Tip Rub

• 1 teaspoon dried oregano
• 2 teaspoons Kosher salt or sea salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dried rosemary

Step 2: Smoke! 

When you’re ready to start cooking, remove the tri-tip from the refrigerator and let it sit until it reaches room temperature. 

Preheat your Traeger grill to 225°F; if you have the option, use super smoke. 

Place the seasoned tri-tip roast directly onto the grill grates, close the lid, and cook until the internal temperature is within 5-10 degrees of your target final temperature. That is 115°F for a rare, 125°F for a medium rare, 135°F for a medium, 145°F for a medium well, or 150°F for a well done. You’ll also want to use a meat thermometer at this stage of the cooking process.

Tri-tip is best served medium rare and takes approximately 90 minutes to reach 125°F internal temperature. Preheat a cast iron pan on the stovetop when the tri-tip is close to the target internal temperature.

Step 3: Sear! 

Add butter to the pan and allow it to melt. Then add crushed garlic. Place the tri tip in the sizzling butter and let it cook for 2-3 minutes on each side. Tip the pan to the side and spoon the butter and garlic over the steak. Ensure you use a thermometer to check the temperature as the meat sears and remove it when it hits your goal temperature.

Step 4: Serve! 

Once done searing, allow the smoked tri-tip to rest, tented on a cutting for 10-15 minutes

When you are ready to serve, slice the meat against the grain. 

How Long to Reverse Sear Tri Tip

It takes 90- 120 minutes to reverse the sear trip tip. Once you have prepped and heated the grill, smoke low and slow until its within 5-10° of your final temperature, then sear it for 2-3 minutes in a cast iron pan. Allow it to rest for 5-10 minutes before slicing and serving.

What Temperature to Smoke Tri-Tip At 

For the cooking process, you’ll want to smoke your tri-tip roast at 225°F. You’ll want to use a high heat on your stovetop to sear.

Tips for Making the Best Tri-Tip Steak

Preheat the Traeger Before Cooking:

The Traeger should be preheated to the right temperature to seal in all juices and get a wonderful smoky flavor without overcooking the tri-tip.

Remove the Meat From the Fridge at Least 30 Minutes Before Cooking:

This will allow the tri-tip to start cooking at room temperature, giving you more accurate timings to work from.

Use a Meat Thermometer:

To ensure you don’t overcook the meat, you’ll want to use a meat thermometer and slide it into the center of your tri-tip to check the steak’s doneness. 

Season in Advance:

This will give your dry rub time to penetrate the meat before it’s placed on the Traeger. For best results, you’ll want to wrap the seasoned tri-tip with plastic wrap and store it in the fridge overnight.This will act as a dry brine to help pack in the flavor and make the meat tender and juicy.

Don’t Skip on Resting Time:

Resting your tri-tip for 5 or 10 minutes after cooking helps juices redistribute, resulting in a more tender slab of steak.

Cutting and Serving Tri-Tip Steak

This is a detail that will make all the difference! Working with a triangle-shaped cut of meat means that the meat’s grain changes directions near the wide end of the tri-tip.

You’ll always want to cut against the grain, so pay attention to where that changes in your roast. When you reach 2/3 of the way of the meat, you can switch directions when slicing.

If you fail to do this, the widest part of the meat will be much tougher as the muscle fibers will be running the long way.

How to Store Leftovers

If you have leftovers, store them in an airtight container or tightly wrapped in plastic wrap. They can be kept in the refrigerator for 3-5 days. You may also use a vacuum-sealed bag to keep the meat fresh longer.

If you want to store the tri-tip steak for longer, you can freeze the leftovers by putting them in a ziplock bag and freezing them. If you want to know how to reheat the tri-tip, the best way to ensure it stays moist is to use the oven.

Place the tri-tip on a roasting rack above a baking dish filled with a few cups of water. Even a baking sheet would work if you use a bit less water. Heat the oven to 250°. Cook the meat in the preheated oven until the meat reaches an internal temperature of 165°.

Here are some ways to use your leftover tri-tip, some favorites are tacos, sandwiches and salads.

What to Serve With Tri-Tip Steak

Although you can serve this tri-tip alone, here are some of my favorite sides;

• Smoked Mac and Cheese
• Traeger Smoked Potatoes,
• Creamy Greek Pasta Salad 

There are more ideas of what to serve with tri tip here.

Smoke On!

Charlie

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